cups chopped rhubarb (1/2 - 1" pieces)(about 8 stalks)
medium apples, peeled, cored and chopped (about 4 cups)
granulated sugar (or, to taste)
Prepare 1 quarts or 2 pints , lids, and rings.Sterilize the jars and keep them in the hot water till it’s time forprocessing. Make sure to fill your water bath canner and get the water to a simmer.
In a largestainless steel or enameled dutch combine In a pan, place the chopped rhubarb and the chopped appleswith the water.
On medium-high heat, uncovered, bring the mixture to a boil. Immediately reduce heat to low, and allow the mixture to simmer for about 20minutes, with the lid on part way. Stir occasionally.
When the rhubarb andapples are tender, remove the pan from the heat, and add the sugar.
Using potato masher, mash the apples with the rhubarb. Bring mixture to a boil andremove from heat.
Filling, Processing, Sealing and Labeling”instructions above!
*Note: you will get less yield if you don’t all sugar